Turkey time boys

Seeing a defeathered, beheaded creature, with its blood drained is kind of unnerving.

Reminds me of a Courage The Cowardly Dog episode, watching them grown is creepy.

this is a test bird

high or low?

rolled down the leg skin and got to work on the tendons. There's two layers, the thicker outer tendons need to be cut out, and the inner thinner ones need to be yanked - I used needle nose pliers

both drummies and the tendon pile. the extra effort is worth it

and they're wrapped back up. I hit them with a 2/1 ratio of salt/msg and then dusted them with meat glue before pulling the skins up

>msg

Sayonara. Liked your thread until then, now you're dropped.

tried to thin out the thighs a bit, ended up hitting them with the jaccard then smashing them a bit with the bottom of a pint glass. gonna roll these guys up with some ham

have you tried the stop and shop smoke house ham? to me it tastes just like easter spiral sliced ham in deli form

>tfw it's /turkeytime/

I don't recall specifically trying it, I got this out of the pre-packed cooler - the other options were honey or hickory smoked so I figured this one would be the most neutral.

So I ran into a couple issues thus I wasn't able to take great pictures of the process. It turns out that my skin wasn't big enough for the breast loaf, so I ended up using the skin for the smaller thigh roulade. I laid all the thigh meat in a strip on a piece of plastic wrap, then I put two layers of ham on top and rolled it up sushi style (pictured up top). Because the thigh meat was all disconnected I had to have two hands on it at all times, hence no pictures. Once I had it rolled up I could manage it better so I rolled it in the skin. Did some salt, pepper, and cayenne for this one, then the meat glue between the turkey and ham and skin

Are you the user who tried making each piece of the turkey unique last year?

I remember one of the drumsticks was like, stripped to the bone, all the meat and meat from other parts was then ground and put back into the drumstick and sewn up to make like a nugget style drumstick.

That was a neat thread.

yeah that was me. Last year I did a breast loaf wrapped in skin, one drumstick de-tendoned, the other drumstick wrapped in what was essentially turkey meatball mix. the turkey meatball wasn't good so this year I'm just doing double de-tendoned drummies

The breast loaf came together quickly so I didn't get any pictures, just salted/msg'd it and stuck the breasts together with glue and formed the loaf with the help of the plastic wrap. I had the leftover tenders so I just cut them into stirfry chunks. It's 10pm now so I think I'll just cook everything tomorrow. The plan is sous vide at 160f for the breast loaf, take that out and let it cool, then cook the drumsticks and thigh roulade at 180f, remove and let cool. From there just fry everything, eat the drumsticks, let the loafs cool again, then cut the loafs thin and use for sandwich meat. I have turkey clubs and cuban sandwiches in mind for these guys. I might batter the legs before frying so if you have any thoughts regarding that please let me know

Looking forward to your end results, this is actually entertaining.

And the final pic of the night is the stock - which I look forward to using to elevate my shitty ramens

Off-topic, but has anyone ever tried to make fried turkey?
Like buttermilk and flour dredged then fried, like fried chicken.

I think I'm gonna try that this weekend.

make sure it's completely thawed and pat it dry inside and out. do it outside also

turkey stock is like 100x better than any chicnen

It looks sopa de macaco-tier. You should use roasted bones for stock

>3 days

Any risk of it going bad? I always worry about raw stuff going bad.

bloodeagle?
it's spatchcocking and it cooks quicker and more evenly

unrelated to anything but this reminded me that last night i had a dream that i was a feathered creature and got my feathers buzzed off with a pair of clippers, and then whoever was in charge gave me a pair of pliers to pick out what was left of the quills from my skin
it was really oddly satisfying

Quints confirm best broth. Looking forward to final result bro.

Bump.

Different parts of a turkey need different amounts of cooking. It's stupid to insist on roasting it whole and getting an inferior result just for the sake of "hurr durr muh tradishuns"

The absolute state of the Western world.

What the fuck are you even trying to imply

Sous vide bath is heating up guys, once it hits 71c the breast loaf is going in for a couple hours

are you the guy from last year that tried to make the cartoon-style drum stick?

and she's in

So I don't have to start a new thread, I'm posting here.

My boss is giving everyone at my work a 24+ pound turkey next week for Thanksgiving. I always end up going over to my mom's for Thanksgiving though she already has a turkey.

What should I do with this huge fucking bird? Cooking options include an oven and propane grill. It's probably just going to be my roommate and I alone to eat this bird, so being able to use it for left overs is a huge plus. I just want to try something different than roasting it whole.

>My boss is giving everyone at my work a 24+ pound turkey
Lad where do you work and what do you do that your boss is giving you a fuckhuge bird for a holiday not centered around gift-giving?

I work at a small locally owned hardware store. He gives out Turkeys for Thanksgiving and Hams for Christmas.

Here's the breast loaf, patted it dry and put it in the fridge to cool. It's pale and unattractive but I'll be frying everything later so it'll look better. Turned the bath to 180f and put in the thigh roulade and drumsticks to cook for 2 hours

Anyone have a screencap/archive link?

bad news guys, a poke termometer measured internal temp at 140f, looks like I underestimated the effect of girth, so back into the bath it goes for another couple hours.

here's the basic idea

warosu.org/ck/thread/S8284463

you should put a hairnet on your gross arms

Try being less of a twink faggot.

>not wanting a dudes pubes in my mouth makes me a faggot

great post

You're retarded.

Thanks, user

Great post.

OP better deliver at the end.

alright after 4 hours for the breast loaf and 4 hours for the thigh roulade it's finally done cooking, now it's all in the fridge cooling down. Unfortunately one of the drumsticks tore while cooking but I'll batter it before frying so hopefully that serves as a visual band aid. I have company over now and I'm kind of drunk so I'll follow this up with frying tomorrow morning, sorry for dragging this out guys

why u do this

Fucking bravo. Well done. I want to see what this shit looks like after frying

Bump for OP

You leave it in the fridge for 3 days, dude, not at room temp.

Part it out into the following:
2 x breasts with skin
2 x drumsticks
2 x thighs
2 x wings
1 x carcass

Wrap the pieces in freezer paper and toss into the freezer until needed.

Roast the carcass and the winglets until well browned and create a gallon or two of stock.

Use the parts as needed for a braise, roast, stir fry, jambalaya, gumbo, or curry.

alright got some frying done. only did the loafs, drumsticks will probably be dinner later

action shot

and this is how they came out. Now they're cooling down, I'll post some cross sections in a bit

Looks good! Thanks for the follow up shots.

quick bump, I'm making sandwiches soon

>it's not a dinotendies thread

...

I want to bite into it. like a huge apple.

what does r9k have to do with dinotendies

They're the origin of the tendies meme and the fags that parrot it here are fucking annoying.

search "dinotendies" dum dum

What am I looking for? Some shitty tripfag who pretends to be retarded and do dumb shit while cooking? This shit is all over reddit and imgur, so it's obviously normalfag shit.

who would win
angry screaming nerd
a plate of chicken nuggets

it's time

initial cross section

...

single stack

double stack

How did last year's project turn out in the end? Was it good to eat?

Also, I have a knife just like that. Good knife, and cheap.

Looks good.

and the finale. It was delicious, everything that I wanted really. Eating the shaved turkey slices on their own were better than any deli turkey I've had. 10/10 on this one. Later on is either the thigh roulade or drumsticks, haven't quite decided yet.

Please feed me, user.

goodshit

Looks good, OP.

so for last year the breast loaf was great, the de-tendoned drumstick was great, and the turkey meatball drumstick was not great.

The chef knife is good, the paring knife I deboned the turkey with is also victorinox

dudo that's the same picture from last year..

>parted out
>not making a turkey galantine

hopefully you meant ballotine, galantine sounds gross

Up next, the roulade

the cross section. the skin bubbles happened due to pockets of fat I failed to scrape off the skin

more slicing. I was worried about making a loaf with the thighs because previous attempts resulted in terrible mouth feel due to being able to feel the individual muscle segments when biting through the loaf - I think pounding the thighs flat and slicing the loaf thin helped with this. The ham definitely contributed to the flavor for the better, eating the sliced loaf by itself was very good

Proud of OP

sandwich assembled, went for a lazy cuban

and here it is after hitting the cast iron - extremely good, another 10/10. I'm looking forward to eating these over the next few days

It's a fucking amino acid with a sodium ion, stop being a faggot.

T H I C C

Is this considered one sandwich or one-and-a-half one?

God damn, OP can actually cook. Congrats OP, this shit looks goddamn delicious

that looks amazing, good job. i really wanted to sous vide my turkey for thanksgiving this year but logistics-wise it just didn't work out. this thread is inspiring me for next year.